When it comes to coffee time at home or in the office, out come the biscuits or chocolate bars! Whether it's a mid morning snack or an afternoon pick me up, it's often an unavoidable pitfall for many! These little nutty chocolate chunks would make a great swap and are going to hit the sweet spot with their natural unrefined sweetness whilst keeping you full and your energy levels up; the good fats and protein found in the nuts and coconut products are sure to keep you satisfied!
200g Rolled oats
20g Coconut flakes or desiccated coconut
60g Coconut oil
60g Smooth peanut butter (I used Pip and Nut)
50g Chopped, pitted dates
100g Chopped pitted dates
20g Coconut oil
20g Coconut sugar
60g Coconut cream
200g Ground almonds
1tsp Vanilla extract
2tbsp Raw cacao
To make the base, place the dates in a pan over a medium heat with 10g of the coconut oil.
Gently cook until the dates start to soften, then remove from the heat.
Place the oats and coconut flakes in a food processor and blitz for 30 seconds.
Add the softened dates and peanut butter to the food processor and blitz again until everything is well combined.
Line a 20cm square tray with grease proof paper. Press the oat mixture into the base of the lined tray, make sure it is very firmly pressed down.
To make the topping, place the dates, coconut oil and coconut sugar in a pan over a medium heat.
Keep stirring until the sugar starts to dissolve. If the mixture starts to boil, remove from the heat and continue to stir.
Add the coconut cream and vanilla and stir until the coconut cream has melted.
Remove from the heat if the pan is still on the stove and add the ground almonds and raw cacao; stir well until everything is well combined.
Press the chocolate mixture down on to the base and place in the fridge to chill.
Leave for a couple of hours then remove from the fridge and slice into 16.
Store in a container in the fridge.